Fried Cabbage
Fried cabbage is a very versatile thing and I would say a staple in Hungarian cuisine, cabbage pasta being a common dish on the tables in this country (well, it was/is in my family, for sure). It is easy and relatively quick, and can be used as a filling for puff pastry, mix it with pasta or anything else of your choice.
Ingredients:
1 medium white cabbage, shredded
olive or vegetable oil (granny would use fat)
big pinch of salt
pepper to taste
1 heaped tbsp of sugar
Preparation:
Shred the cabbage and sprinkle with salt. Let rest for about 30 minutes then squeeze. Sprinkle with the pepper and sugar, mix.
Grab a pot and add the oil, add the cabbage and fry on low heat, mixing frequently, until turns brownish (careful, burns easily). It will take some time so put the radio and your dancing shoes on.
When it is done, you can use it right away or freeze. Tastes best in puff pastry š
I fried up some purple cabbage and then added bolognese sauce, let me tell you, that was pretty good.
Oh hey that sounds interesting, purple cabbage normally ends up braised with apples or raw in gyros, thanks for the tip!!
Looks good to me – tough sell on the hubby though. It reminds me of this meal that my girlfriend’s mother used to make but they were rolled…can’t remember what they were but I think there was some kind of meat in them?
If it is Hungarian then it surely is the stuffed cabbage, totally traditional and fantastic, rich dish! Staple during Christmas š
You’re right that she always made it at Christmas!
Here we go š I have to admit I never did it myself because it looks too fussy (in reality, it is not that difficult…) but I don’t know anyone who could resist it!
so does that mean we’ll be seeing a post on that around Christmas this year?
š we’ll see what I can do š Last year I managed to snap a photo of the one my mom made: https://whilehewasout.files.wordpress.com/2013/12/christmas_2013-05.jpg?w=640&h=360
I do enjoy cabbage, though I normally make it with a bit of bacon. Each and every time I cook some, I wonder why I don’t do it more often. I know I’ll definitely say that when I wrap it in puff pastry. What a concept!
And feel free to add the bacon too š